Brussels Sprouts

1 Pint Brussels Sprouts
2 Cup Low Fat Milk
Salt, to taste
Pepper, to taste
3 Tbsp. Flour
¼ Cup Sour Cream
2 Cups Water

Remove the stems and any loose or wilted leaves from the Brussels sprouts. Stab the tip of a paring knife into the bottom of each sprout, cutting in about 1/2 inch deep. Make another cut in each sprout across the cut you've already made, forming a deep X in the base of each sprout. Pour the 2 cups of water in a heavy saucepan and bring to a gentle boil. Add the sprouts and simmer for 8 to 10 minutes just until tender. Do not overcook. Drain set aside. Combine the salt, pepper, sour cream, flour and milk into a cream sauce. Serve as a side dish.

Brussel Sprouts In Mustard Sauce

10 Oz. Brussels Sprouts, frozen, OR ¾ Lb. Brussels Sprouts, fresh
½ Cup Chicken Broth
1 tsp. Canola Oil
2 Tbsp. Green Onion, chopped
1 Cup Chicken Broth
1 tsp. Dijon Mustard
½ tsp. Pepper
1 Tbsp. Cornstarch
½ Cup Skimmed Evaporated Milk

Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Sauté the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat. Serve at once.

Baked Brussels Sprouts

3 Pints Brussels Sprouts
Salt
½ Cup Bacon, diced
1 Onion, chopped fine
Pinch of Pepper
1 ½ Cup Sour Cream
4 tsp. Bread Crumbs
2 tsp. Butter

Wash and trim the brussels sprouts and drop them into a large pot of boiling salted water. Boil, uncovered, for 10 minutes, then drain and rinse with cold water. Fry the bacon bits in a 3-quart saucepan until they render fat. Add the chopped onion and sauté' it until it turns translucent. Pour in 1/4 cup of warm water, scrape up any bits stuck to the bottom. Season with pepper and 1/4 tsp. of salt, and simmer for 1 minute. Remove pan from heat. When the sauce is cool enough to put a finger in, add the sour cream and blend thoroughly. Add the brussels sprouts and turn carefully to coat every piece. Turn into a greased 3-quart ovenproof casserole, sprinkle with bread crumbs, and dot with butter. Bake in a pre-heated 325 oven for 20 minutes or until golden brown on top.

Fried Brussels Sprouts

2 ¼ Lb Brussels Sprouts, washed & outer leaves removed
2 Oz. Butter
2 Tbsp. Sunflower Oil
1 Lb. Button Onions, peeled
Salt & Pepper

Using a small sharp knife, score a cross in the base of each brussels sprout. Cook in a large pan of water for 5 minutes. Drain and cool. Set aside until needed. Meanwhile, heat the butter and oil in a large frying pan, then add the onions. Cook over a medium heat until they start to turn golden. Cut the cooled brussels sprouts into quarters, stir in with the onions and seasoning and cook over a high heat for 8-10 minutes until the sprouts are just tender.

Belgian Brussel Sprouts

3 Cups Fresh Brussels Spouts or 2 10 Oz. Boxes, Frozen
¼ Cup Olive Oil
½ Large Onion, chopped
1 tsp. Dried Parsley Flakes
1 tsp. Garlic Powder
¼ tsp. Salt
¼ tsp. Pepper
½ Cup Chicken Broth


Cook fresh sprouts until tender or thaw sprouts if frozen. In a large skillet, heat olive oil; brown sprouts in oil with onion, parsley flakes, garlic powder, salt and pepper. Add chicken broth and cook until liquid reduces, about 3 to 4 minutes. Note: can substitute chunks of broccoli or cauliflower for the Brussels sprouts, if you prefer.

Glazed Brussels Sprouts

8 Cups Fresh Brussels Sprouts or 4 10 Oz. Pkgs. Frozen Brussels Sprouts, thawed and drained
½ Cup Butter or Margarine, melted
½ Cup White Wine Worcestershire Sauce
4 tsp. Granulated Sugar
½ tsp. Salt


Rinse and trim fresh Brussels sprouts. Place in a large pot of lightly salted water over high heat and bring to a boil. Reduce the heat to medium and continue to boil until the sprouts are just tender, about 8 to 10 minutes. Or drain thawed Brussels sprouts. Pre-heat oven to 450-F degrees. Place Brussels sprouts in a large roasting pan. Drizzle melted butter or margarine over the top of the vegetable, and shake lightly to toss. Add White Wine Worcestershire Sauce. Sprinkle sugar and salt evenly over the top of the sprouts and toss with a spatula to blend. Roast for about 20 minutes, shaking pan occasionally to keep the exposed portions of the sprouts from drying out. Remove from the oven and cool for 5 minutes before placing in a service bowl. Serve warm.

Brussels Sprouts and Potatoes

1 ½ Lb. Brussels Sprouts
3 Tbsp. Good Olive Oil
Kosher Salt
½ tsp. Freshly Ground Black Pepper
1 Lb. Fingerling Potatoes, washed, cut in 1/3's


Preheat the oven to 400°F. Wash the potatoes, take out all eyes and cut in thirds. Wash the Brussels sprouts and cut off the ends. Pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Turn them out on a baking sheet and roast for 35-40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts and potatoes evenly. Sprinkle with more kosher salt and serve. If potatoes are not fully cooked and sprouts are, remove sprouts and continue cooking potatoes until cooked through.

Brussels Sprouts with Lemon Peel

¼ Cup Fresh Chives or Scallion Tops, chopped
1 Tbsp. Unsalted Butter, room temperature
1 ½ tsp. Lemon Peel, grated
1 Lb. Brussels Sprouts, halved


Combine first 3 ingredients in a bowl. Place Brussels sprouts in a steamer basket over boiling water. Cover pan and steam 8-10 minutes or until bright green and tender. Do not overcook. Drain well. Transfer Brussels sprouts to a bowl and stir in butter mixture. Season with salt and pepper.